Entries

Things were quiet on S+S for most of last year, with Meghan and I shooting weddings, solo guitar gigs for me, and a lot of general life eating into recipe time outside of work hours. One free night last summer, I came home late to an amazing quesadilla made by Meghan, and I was able to get a recipe annotated recently while she rushed around the kitchen making them for us. I can't take credit for any of this deliciousness except for helping make it disappear whenever Meghan cooks them!

-Melt the butter in a large skillet on medium heat.-Drain jackfruit in a colander.-Chop onion and green chili.-Add onions to the butter in the skillet and sauté until translucent, 3-5min.-Add jackfruit and chili to skillet and toss to coat with onions and butter.-Stir continuously as you add the cumin, onion powder, paprika, liquid smoke, and ½ C. veg stock. Cook for ~5 min.-Add nutritional yeast and turn heat to high. -Add apple cider vinegar and liquid aminos, stirring continuously as liquid is absorbed and cooks off. Add more veg stock and nutritional yeast 1 T. at a time as jackfruit cooks.-Using a wooden spoon or firm spatula, begin pulling apart the jackfruit. It should be getting tender at this point and fall apart easily.-Once the jackfruit is mostly shredded, the majority of the liquid should be cooked off, and the jackfruit should be very tender and resemble pulled chicken.-Remove skillet from heat, then put a large, clean pan or skillet on the heat (medium-high) and add veg oil.-Spread a bit of mayo on one side of each tortilla, then place one mayo side up in the oil. Spread enough of the jackfruit to evenly cover the tortilla, sprinkle some cheese shreds on it, and place a second tortilla mayo side down on top.-Fry for ~1min on each side, or until lightly browned, flipping to brown top and bottom. Repeat with the remaining tortillas and jackfruit.